Lightened Up Eggplant Aubergine Rollatini
Transform your dinner table with this Lightened Up Eggplant Aubergine Rollatini—a wholesome, flavor-packed twist on the classic Italian comfort dish. Thin slices of roasted eggplant are rolled around a creamy filling of low-fat ricotta, fresh spinach, parmesan, and garlic, then baked to perfection in a vibrant marinara sauce topped with melty mozzarella cheese. This lighter version skips the frying, making it both healthier and easier to prepare while still delivering all the indulgent flavors you love. Perfect as a family meal or crowd-pleasing appetizer, this dish is ready in under an hour and makes an excellent vegetarian option. Serve it warm with a sprinkle of fresh basil for a restaurant-quality meal that’s irresistibly good!
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Recipe Information
Ingredients
- 2 Large eggplant (aubergine)
- 2 tablespoons Olive oil
- 1 cup Ricotta cheese (low-fat or part-skim)
- 2 cups Fresh spinach, chopped
- 0.25 cup Parmesan cheese, grated
- 2 Garlic cloves, minced
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh basil leaves, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Slice the eggplants lengthwise into 1/4-inch thick slices. You should get about 8-10 slices from each eggplant.
Lay the eggplant slices on the baking sheet and brush both sides with olive oil. Sprinkle with a pinch of salt and bake for 15 minutes until softened. Remove and let cool slightly.
While the eggplant is baking, prepare the filling. In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan, minced garlic, egg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until well combined.
Spread 1/2 cup of the marinara sauce evenly in the bottom of a 9x13-inch baking dish.
Once the eggplant slices are cool enough to handle, spoon about 2 tablespoons of the ricotta mixture onto the wider end of each slice. Roll up tightly and place seam-side down in the prepared baking dish.
Repeat until all the eggplant slices are filled and rolled.
Pour the remaining marinara sauce evenly over the rollatini, then sprinkle the shredded mozzarella on top.
Bake the rollatini in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with fresh basil and serve warm. Enjoy!
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 404 mg | 134% | |
| Sodium | 4397 mg | 191% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 41.1 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1868 mg | 144% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3517 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
